Name: Low Sugar Peach Jam
Prep time: 10 min
Cook time: 10 min
Total time: 20 min
Ingredients: 4 cups peeled, diced peaches (approx. 4-5 large ripe peaches); 2 Tbsp bottled lemon juice; 2 tsp calcium water (included with Pomona’s Universal Pectin); 2 tsp Pomona’s Universal Pectin; 2 cups granulated sugar

Fuzzy Navel Peach Jam

Print Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

No reviews

Peaches and oranges pair up in a delicious low sugar homemade peach jam recipe.

Author: Laurie Neverman

Ingredients

Units Scale

4 c. of peeled, diced peaches (about 9 large peaches)
1 cup orange juice
1 tablespoon lemon juice
2 teaspoons calcium water (included with Pomona’s Pectin)
2 cups sugar
2 teaspoons Pomona’s Pectin powder

Cook Mode Prevent your screen from going dark

Instructions

Sterilize seven 8-ounce jars, keep hot. Prepare lids and rings. Fill water bath canner and bring to boil.
In a small bowl, mix together sugar and pectin powder. Don’t skip this step, or your pectin will clump. Set aside.
In a large, non-reactive pot, combine peaches, orange juice, lemon juice and the calcium water. Bring to a full boil.
Add sugar-pectin mixture, stir vigorously 1-2 minutes while cooking to dissolve pectin. Return to boil and remove from heat.
Ladle peach jam into sterilized jars leaving 1/4″ headspace. Wipe rims clean and screw on the lids. Process for 10 minutes in water bath canner (add 1 minute for every 1,000 feet above sea level). Jam will last about three weeks once opened. Makes around 6-7 cups.

Find it online: https://commonsensehome.com/peach-jam-recipes/